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Thursday, February 25, 2010

Stuffed Peppers - Healthy Version

Serves 6 (or plenty for leftovers!)


3 lg green peppers
1 lb ground turkey
1/2 onion, diced
1 bag low-fat shredded cheddar cheese
2 medium cans tomato sauce
2 cups whole grain brown rice
crushed red pepper flakes
garlic salt

To Make:

Preheat oven to 375.  Wash, clean, and halve green peppers vertically.  Lay flat in 9x13" pan and set aside.  Cook rice according to instructions.  Brown meat and onions in skillet. 

Combine tomato sauce, red pepper flakes, garlic salt, rice, and meat.  Let simmer for 15 minutes.  (Optional - add a splash of red wine). 

Fill green peppers with cheese and then meat  mixture.  Cover with foil and bake at 375 until peppers are soft (appx 1 hour).

Tuesday, February 23, 2010

Fontina and Artichoke Chicken

I believe this recipe is from Bon Appetit Magazine.  It is delicious, easy, and versatile!

Serves 4


1 12-ounce can artichoke hearts, drained and chopped
1 cup grated fontina cheese
1/2 cup packed sundried tomatoes
3/4 cup packed baby spinach
4 boneless, skinless chicken breasts
2 tbsp olive oil

To Make:

Preheat oven to 375.  Mix cheese, artichokes, sundried tomatoes, and spinach in a medium bowl.  Cut each chicken breast horizontally into the side to make a pocket.  Stuff each pocket with the mixture, and press to seal.  Sprinkle the top of the chicken breasts with olive oil, salt and pepper.  Bake until cooked thoroughly, about 45 minutes.

*** This is a great recipe to get creative with.  Ie:  try stuffing chicken with new ingredients (how does crumbled turkey bacon, low-fat cheddar and barbeque sauce sound?). ***

Monday, February 22, 2010

Meatball from Cafe Martorano

This is by far one of the best meatballs I've ever had!  It is on the menu at Cafe Martorano in Fort Lauderdale as an appetizer.  I would like to point out that it makes a perfect entree; it is a huge meatball served with a creamy side of ricotta and a delicious italian salad.  Pair it with a dry glass of cabernet or chianti and delizioso!

Mom's Chicken Salad

Today was warm and rainy, and it made me think of a comfort food that is a healthy, cold dish.  My mom's chicken salad.

Serves Four (or leftovers for two people):


3 boneless skinless chicken breasts
3/4 cup sliced red grapes
1 small can water chestnuts (chopped)
2 celery ribs, thinly sliced
1/4 cup toasted almond slivers
3/4 cup low fat mayonnaise (use at discretion)
1 tbsp minced onion
1 tbsp seasoning salt
2 tbsp fresh lemon juice
Romaine (optional)
Croissants (optional)

To Make:

Season chicken with olive oil, salt and pepper and bake at 350 degrees for about 30 minutes (until cooked thoroughly).  Let cool, then cut up into small pieces, shredding some.  Mix in mayonnaise, seasonings, grapes, water chestnuts, almonds, lemon, and celery.

Serve over a bed of romaine, or make sandwiches with croissants.